Pasta Primavera

• 1 lb. fresh asparagus
• 1 medium onion, chopped
• 1 tsp. olive oil
• 1 medium yellow sweet pepper, chopped
• 1 medium red sweet pepper, chopped
• 1 c. whipping cream
• 3 green onions, chopped
• 1/2 tsp. salt
• 1/2 lb. fresh mushrooms, sliced
• 1 c. Parmesan cheese
• 1/4 tsp. fresh ground pepper
• 2 c. broccoli flowerets
• 1 large clove garlic, chopped
• 1 large carrot, scraped and diagonally sliced
• 1/2 c. chicken broth
• 2 Tbsp. fresh basil or 2 tsp. dried whole basil
• 8 oz. uncooked linguine, broken

1. Snap off tough ends of asparagus.
2. Remove scales with vegetable peeler or knife.
3. Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender.
4. Remove from heat; set aside.
5. Saute onion and garlic in oil in a large skillet until tender.
6. Add carrot and chopped peppers to onion mixture.
7. Saute until crisp-tender.
8. Remove from heat; drain.
9. Combine whipping cream, broth, green onions, basil and salt in a medium skillet.
10. Cover over medium-high heat; cook 5 minutes, stirring occasionally.
11. Cook linguine according to package directions.
12. Drain well.
13. Place in a large serving bowl.
14. Add reserved vegetables, whipping cream mixture and sliced mushrooms.
15. Toss gently.
16. Serve immediately.

fresh asparagus, onion, olive oil, yellow sweet pepper, red sweet pepper, whipping cream, green onions, salt, fresh mushrooms, parmesan cheese, fresh ground pepper, broccoli flowerets, clove garlic, carrot, chicken broth, fresh basil, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717675 (may not work)